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Ciabatta bread

Mouth watering bread...

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Italian Ciabatta bread flour
81% Hydration
20% starter
1.5% salt

Mix up the flour with the water. Leave it to rest for 2h. Add the starter and rest for 1h.
Add the salt and do 4x S@F with 40min intervals.
Leave it to prove in a square container over 20h at 38F.
Bake 220C for 20min covered and then 190C uncovered.

Made with love:)

Added by: Vitor Farinha

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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